Indian Lentils and Rice Soup Recipe #22749
From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!
by Tish
30 min | 5 min prep
SERVES 6
- 8 medium green onions, chopped (1/2 cup)
- 1 tablespoon finely chopped gingerroot
- 1/8 teaspoon crushed red pepper flakes
- 2 cloves garlic, finely chopped
- 5 1/4 cups vegetable broth or chicken broth
- 1 1/2 cups dried lentils, sorted and rinsed
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 large tomato, chopped (1 cup)
- 1/4 cup shredded coconut
- 2 tablespoons chopped fresh mint or 2 teaspoon dried mint leaves
- 3 cups hot cooked rice
- 1 1/2 cups plain nonfat yogurt
- Spray 3-quart saucepan with nonstick cooking spray.
- Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
- Stir in 5 cups of the broth, the lentils, turmeric and salt.
- Heat to boiling; reduce heat.
- Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender.
- Stir in tomato, coconut and mint.
- Serve over rice with yogurt.
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5 stars